Made of a soft polyvinyl acetate material, reduces the impact of the knife minimizing stress to not only your knife but to your hand as well. With a non-slip surface the cutting board allows for precise and accurate cuts!

White binchotan is chemical free, almost smoke free, and burns three times hotter than American charcoal for up to 4-5 hours. The incredibly high heat preserves the flavorful juices and adds a beautiful sear!

Water Buffalo(Bolsters are made from natural horn therefore colors may vary)

*HRc

61

* Hardness Rockwell C scale

For Left-Handed Customer

Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

The Deba is often used in the Japanese fish markets and restaurants that
work with whole fish, because it is designed to behead and fillet fish
without damaging the fish. Although many use the deba on other meats,
the deba is not intended for chopping of large diameter bones nor should
it be used by slamming down the knife like a cleaver. For the best
results, please put pressure on the spine of the knife to put clean and
precise cuts.

Originated in Kansai (Osaka) region of Japan.

General knife care tips and warnings

Carbons knives are not stain resistant. Rust and discoloration will occur after cutting acidic ingredients or if left wet.

Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.

Traditional Japanese knives have significantly thinner and more delicate blades than Western knives. The use of honing steels or sharpening machines will result in chipping.

Please do not attempt to cut through bones with traditional Japanese knives, unless it is a butchering knife.

Traditional Japanese knives could slightly bend, due to the heat tempering of the two different carbon quality steel in the blade. Korin offers customers a free service to prepare the knife before use.

We advise all customers to have a skilled sharpener put the initial blade on knives, due to how the initial blade serves as a sharpening guide in the future. Korin offers a complimentary initial sharpening and uraoshi sharpening with every purchase.

It is important to always flatten sharpening stones with a stone fixer to avoid knives from warping shapes.

For more information different types of stones, please check our pages on or sharpening tips

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Caution

Korin will not accept returns on damaged knives, please be cautious when inspecting carbon knives with wet hands. In the event you receive a rusted knife, please call customer service within 48 hours of arrival, and we will be happy to assist you.